Yummier Than Mom’s Turkey Casserole
This creamy, reliable classic delivers on easy preparation, tradition and home-cooked flavor.
Ingredients
- 2 1/2 cups No Yolks® Broad Noodles
- 1 Tbsp margarine
- 1 each onion, chopped
- 1 each celery, chopped
- 1 cup mushrooms, chopped
- 1 cup carrot, sliced
- 2 cups cooked turkey cubes
- 2 cans (10 3/4 oz.) condensed cream of mushroom soup
- 1 tbsp fresh sage, chopped
- 1/4 tsp ground black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup corn flakes
Directions
- Prepare noodles according to package directions.
- Melt margarine in large nonstick skillet. Add onion, celery and mushrooms. Cook 5 to 7 minutes over medium-high heat, stirring occasionally, or until vegetables are tender.
- Stir in carrots, turkey, soup, sage and pepper. Stir in cooked noodles.
- Grease a 2 1/2 or 3-quart glass casserole dish. Spoon half the cooked noodles mixture into the dish. Sprinkle on half the cheese. Top with remaining noodle mixture. Sprinkle on remaining cheese. Top with cornflakes.
- Bake in preheated 350ºF oven 25 to 30 minutes or until cornflakes are lightly toasted and mixture is bubbly.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
